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Results 91 - 100 of 1,280 for appetizers of the 1920s
Blend ham, olives, mustard and pepper sauce to taste. Form in ball on serving dish. Chill. Combine cream cheese and milk. Frost ham ball. ...
Mix and shape into balls. Place in a 9x13 glass pan in single layer. Pour on sauce and bake 1 hour at 350 degrees.
Combine first 4 ingredients. Form into a ball on serving dish. Chill. Blend cream cheese and milk. Frost ball with mixture. Keep chilled. ...
Mix first 5 ingredients; make balls and brown in 350°F oven. Put into slow cooker and add chili sauce, grape jelly and water. Cook on high ...
95. APPETIZER KABOBS
Thread olives, frankfurters and potatoes ... inches from source of heat or cook on outdoor ... frequently with French dressing during cooking. Serves 6.
Combine meat, crumbs, onions, eggs, parsley and salt; mix lightly. Shape into 1" meatballs. Brown in butter. Place in 2 quart casserole. ...
Blend deviled ham, olives, mustard, and Tabasco. Form balls on serving dish; chill. Combine creamed cheese and milk; frost balls with ...
Form 1 inch balls. Brown in 1/4 cup oil in skillet. Sauce: Pour off excess fat. Combine in 12 ounce chili sauce and 10 ounce grape jelly ...
Using your own recipe, make ... and frozen ahead of time, allow 45 minutes to ... substitute barbeque sauce for chili sauce. Yield: 3 1/2 dozen.
100. APPETIZER MEAT BALL
In a 2 quart bowl, mix ingredients. Shape into about 3 dozen tiny meat balls. Put into 9"x13" pan and bake 12 to 15 minutes at 400 degrees. ...
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